I don’t know about you, but we find it impossible to resist gooey, melted mozzarella - especially when it comes inside crisp flour tortillas with refried beans and bright red peppers. A light side salad is the perfect counterpart to these satisfying veggie quesadillas.
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Red Bell Pepper
Heirloom Grape Tomatoes
Wash and dry all produce. Halve, peel and finely chop the onion. Mince or grate the garlic. Core, seed, and thinly slice the bell pepper. Drain and rinse the beans. Halve the tomatoes. Juice the lime into a large bowl.
Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and garlic. Cook 4-5 minutes, until softened. Add the bell pepper. Cook 5-6 minutes, until softened. Season with salt and pepper.
While the veggies cook, coarsely mash the black beans in a medium bowl with a fork. Add the mashed beans to the pan with the veggies. Cook another 1-2 minutes, until heated through. Season with salt and pepper, and set aside back in the bowl. Wipe out the pan.
Place 1 tortilla in the pan, and sprinkle 1 side with ¼ of the cheese. Top with half the bean mixture and another ¼ of the cheese. Fold the tortilla over to form a half moon. Cook 2-3 minutes on the first side, until golden brown. Flip and cook on the other side 2-3 minutes, until melted and golden brown. Repeat for the second quesadilla.
Make the salad: In the large bowl, combine 1 teaspoon honey with the lime juice and a drizzle of olive oil. Season with salt and pepper. Toss the arugula and tomatoes into the bowl with the dressing. Season with salt and pepper.
Serve: Cut the quesadillas into wedges. Serve with the salad and a dollop of sour cream for dipping. Enjoy!